Wednesday, April 21, 2010

What's for Dinner Wednesday...LEFTOVERS!

Each Thanksgiving, we buy our turkey from a local farm, Sap Bush Hollow Farm (see them at sapbush.com). Their grassfed turkey is incredible; really puts that Butterball to shame. This year we bought a second turkey so that we could enjoy a turkey dinner one extra time before next Thanksgiving. And that time was this past Sunday. I cooked a 25 lb. turkey that we shared with some dear friends, and we have been enjoying turkey sandwiches every night all week.

Oh, and on the side, I made a quick batch of kale chips! Slightly different recipe, this time: I drizzled them in red wine vinegar, olive oil, salt, and dill, and roasted for about 20 minutes and 350°. Even Mike liked them (He likes it, Mikey likes it!). Delish!

And on Lainey's Plate...she has serious issues with meat. She seems to have trouble with the idea that she can chew and chew and chew and still have meat left in her mouth. So, on Lainey's plate tonight....

leftover black bean and corn quesadillas from the Sunset Cafe

half a pickle (which she didn't like because it made her "tongue tingle")

Isn't leftover night the best? I love cooking, but I really love when the fridge is full of dinner options without any work required.

Roasted Potato and Beet Salad (from Kilpatrick Family Farm via Cara)

1 lb. potatoes

1 lb. beets

2 onions

1/2 c. olive oil

1 c. mayo

1 c. sour cream or yogurt (I used yogurt)

1/4 c. balsamic vinegar

1/4 c. fresh dill

Preheat oven to 350°. Scrub potatoes and peel beets. Chop into bite-sized pieces. Mince one onion. Toss in a bowl with potatoes, beets, and olive oil. Season to taste. Roast until tender, 40-50 minutes. When done, toss back into the bowl and coat with vinegar. Set aside. Mix mayo, yogurt, and dill, then stir into bowl of veggies. Stir until well coated. Amount of sauce can be varied to your preference. Chop 2nd onion and add to mixture.